THAI OF AUSTELL

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed several TCS foods (cooked shrimp, cooked dumplings, and cooked chicken) cooling in tightly tied plastic bags directly by door inside in-use RIC in main kitchen. C/A: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food moved to freezers to rapidly cool and holes placed in plastic bags.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no hand wash sign at only hand wash sink in main kitchen. C/A: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. COS: Sign provided by EHS and posted by staff.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris throughout floor primarily under equipment and tables throughout main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate ventilation and lighting; designated areas used — Inspector Note: 1. Observed employee cellphone stored on in-use service counter in main kitchen. 2. Observed employee beverages commingled with service food containers along shelf above prep cooler and counter in main kitchen. C/A: 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Food items stored in employee designated area.

Food stored covered — Inspector Note: Observed several food items stored uncovered in bottom of prep top cooler (sauces and veggies), along TPHC cart (fried shrimp) and counter (garlic in oil, spices, veggies, etc.), and in RIC (house curry sauce) all in main kitchen. C/A: Unless cooling, all food must be stored covered. COS: All food covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 1. Observed in-use knives stored in visibly soiled crevice between counter and prep top cooler in main kitchen. 2. Observed pink and black buildup along interior deflector of ice machine in dry storage area near restroom. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All equipment/utensils cleaned and sanitized.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee wash dish with water and soap at 3-compartment sink and store along dish rack in main kitchen for use. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Dish sanitized in dishwasher.